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Cooking a beef tenderloin without a grill
Posted on 12/27/20 at 10:50 am
Posted on 12/27/20 at 10:50 am
At my in-laws and there is no grill here. I don’t want to cook this 5 lber whole, would rather cut it into 8 ounce steaks and try to achieve a decent crust somehow. Any techniques you guys care to share
6
Posted on 12/27/20 at 11:01 am to robot55
Cut into steaks and reverse sear.
Heat up cast iron pan to smoking level.
45 second sear
Open windows first.
Heat up cast iron pan to smoking level.
45 second sear
Open windows first.
Posted on 12/27/20 at 11:16 am to ruzil
Reverse sear would be great. Been a while since I’ve done a tenderloin like that, but put the steaks in a foil lined pan in the oven on 225 until you get to internal temperature you want. I like mine medium rare around 95-100. Take them out and get the cast iron really hot and sear them in some oil. Just a tiny bit of oil, maybe a tablespoon in the pan at once. If you have a large griddle or larger skillet you can do more than a couple at a time.
Posted on 12/27/20 at 12:09 pm to robot55
Season the outside, put it in the oven at 500 for 30 minutes, take it out and cover it foil, let rest for 30 minutes.
Posted on 12/27/20 at 1:00 pm to robot55
Steaks from a tenderloin are the same as filet mignon right?
Posted on 12/27/20 at 2:28 pm to KamaCausey_LSU
Posted on 12/27/20 at 3:00 pm to robot55
I’d leave it whole and do it in the oven. Take it out of the fridge a while before you plant to cook, so it’s not ice cold. Dry, then rub with Dijon mustard and season with salt, pepper, whatever else floats your boat (thyme, a tiny bit of fresh rosemary, chopped fine). Then jack the oven to 450-500 and let it go. Helps to have a probe thermometer so you don’t overshoot desired internal temp. I like this method bc you will have a range of doneness across the roast, so you can accommodate ppl with a range of preferences.
Posted on 12/27/20 at 7:10 pm to TU Rob
quote::confused. Medium rare is 130-135? 95-100 is raw.
. I like mine medium rare around 95-100.
This post was edited on 12/27/20 at 7:11 pm
Posted on 12/27/20 at 7:25 pm to CarRamrod
He means that temp before searing, I assume.
Posted on 12/27/20 at 7:44 pm to Gaston
quote:
Season the outside, put it in the oven at 500 for 30 minutes, take it out and cover it foil, let rest for 30 minutes.
This is what we did for Xmas. Easy (though I guess everything is when someone else is doing it).
Posted on 12/27/20 at 10:55 pm to robot55
Use twine too to make it evenly cooked
Posted on 12/28/20 at 9:48 am to LouisianaLady
quote:
He means that temp before searing, I assume.
Yeah, there was some article I read, someone here might have linked it, and it gave temp ranges on when to pull it prior to searing. 100 was just really easy to remember for medium rare.
Posted on 12/30/20 at 5:26 pm to robot55
Sous vide them, then sear in a CI skillet. You can cut them with a spoon.
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